Roasted Shrimp Enchiladas with JalapeƱo Cream Sauce
by Chungah
Smothered in a rich,Ā jalapeƱoĀ cream sauce, how can you resist these cheesy shrimp enchiladas?!
Itās been 3 days since my wisdom teeth got pulled out and Iām happy to report back that I can finally eat real food. Iāve been eating Korean-style porridge since Monday, which I like to eat occasionally but not for 2 meals a day for 4 days straight.
But now that I can chew and open my mouth without any excruciating pain, I absolutely cannot wait to make these Pork Belly Sliders, Baked Chicken Burritos with Sour Cream-Poblano Sauce, andĀ Texmex Sloppy Joes among many others that I have listed out on my āto-makeā list.
But until I make these, I have this wonderful verde shrimp enchiladas for you today. These babies are packed with the huge prawns from CostcoĀ along with your fun veggies like onions, cabbage, carrots and spinach. Once we add a bit of chipotle flavor to the mix, itās topped with an oh-so-creamy yet spicy jalapeƱo cream sauce. Who knew that the marriage of flavors between the chipotle and jalapeƱo melded so well together?
Now I absolutely loved everything about this dish except for the store-bought tortillas. I usually buy the handmade flour tortillas from Trader Joeās but I thought Iād try something different so I picked up a bag of the corn tortillas. Little did I know that corn tortillas are not my thing.
Next time I make this, Iāll be sure to try out these DIY Flour Tortillas. It doesnāt even require yeast!
So hereās how you make this:
Letās first roast some shrimp. Lay them out on a baking sheet, toss them with some olive oil, salt and pepper and thenĀ pop them into the oven for about 6-8 minutes.
Super easy and simple, right?
When theyāre cool enough to handle, go ahead and give them a rough chop into bite-size pieces.
Now weāll make the jalapeƱo cream sauce. Weāll first melt some butter,
whisk in the flour,
stir in the chicken broth,
stir in the sour cream,
and stir in the jalapeƱos, garlic powder, salt and pepper. Lots of good stuff happening here.
Then weāll finish it off by throwing in some fresh cilantro.
Now weāll make the shrimp filling. Letās first saute some garlic and onion.
Then comes the rest of the ingredients –Ā cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. You want to saute it just until the spinach begins to wilt.
Now weāll throw the chopped up shrimp back to the potā¦
and voila, the filling is done. Not too bad right?
Then weāll wrap them up in each of the tortillas, top it off with the creamy goodness and bake it until it gets nice and golden, about 20 minutes.Ā Once it comes out of the oven, top these babies off with some more of that jalapeƱo cream sauce – you wouldnāt want that to go to waste!
Roasted Shrimp Enchiladas with JalapeƱo Cream Sauce
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 onion, diced
- 2 cups shredded green cabbage
- 1 carrot, peeled and grated
- 3 cups baby spinach
- 2 tablespoons chipotle pepper, in adobo sauce
- Ā¼ teaspoon dried oregano
- Ā½ teaspoon cayenne pepper
- 12 6-inch corn tortillas, warmed
- 2 cups shredded Monterey Jack cheese
For the jalapeƱo cream sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 Ā½ cups chicken broth
- Ā¾ cup sour cream
- 2 jalapeƱos, seeded and minced
- Ā½ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to tast
- Ā¼ cup chopped fresh cilantro leaves
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before dicing into bite-size pieces.
- Reduce oven temperature to 375 degrees F. Lightly oil a 9Ć13 baking dish or coat with nonstick spray.
- Heat remaining 1 tablespoon olive oil in a large skillet. Add garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add shrimp and gently toss to combine.
- To make the sauce, melt butter in a large saucepan. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in sour cream. Add jalapeƱos and garlic powder and simmer until the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in cilantro.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.
- Pour half of the jalapeƱo cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
- Serve immediately with remaining jalapeƱo cream sauce, garnished with cilantro.
Did you make this recipe?
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This was so good! I did make the cabbage mixture a bit too spicy (but happily ate it) with the chipotle as I cut the recipe in half, but hubs didn’t have the same feeling. He devoured it! I used roasted hatch peppers for the jalapeno in the sauce, and it was wonderful! Topped with cilantro, white onion and tomato. Rice, beans and guac on the side. So pretty! Definitely something I would do again! Thank you!
Chungah,
Thank you for sharing this recipe!
I used the Jalapeno Cream Sauce to substitute the Chimichurri Sauce for your Tri-Tip and Shrimp (we cooked both Sous Vide). I found this very interesting – when putting it all together in the pan, it was a bit bland. I added a half teaspoon of Taco Seasoning but resisted adding anything more. Once we put this on the Tri-Tip and Shrimp WOW did the flavor just explode!
Surprise! It was superb!
These are the best. The instructions can be a tiny bit confusing in some parts. Also switch out for flour tortillas if you want. And leave out or reduce cayenne pepper and chipotle if you want the less spicy (although taking out the chipotle will really make a difference in the flavor profile). Also, I find these take longer to prep than 30 minutes. Makes REALLT GOOD leftovers so make extra (and we freeze them) for lunches.Ā
This was very good! The only thing I would change is the Jalapeno. Even though I minced them like it says, you end up with crunchy bits of jalepeno. Next time I would either saute them to soften them or try the grated frozen jalepeno trick.
This is such a great recipe. Good flavor and packed with veggies! So good especially during lent.Ā
Amazing! So so delicious! The whole family enjoyed it! Will definitely make again.
Big fan of your recipes! This was amazing!
These are HEAVENLY. I will make these until the day I die.
I made this last night and it was fabulous. I followed your recipe exactly. Thank you again for such a great recipe. It was Dam Delicious.
The best recipe ever.
Such an oldie but a goodie! We make this at least once a month. š
I had to restrain myself from eating more (save for tomorrow’s dinner!), they are that delicious. Yum!
I have made this 2x now. The 2nd time I doubled it! I bought broccoli slaw with carrots instead of cabbage, just to get in some greens. I love how it was nutritional it was in secret. I don’t measure the spinach, slaw or cilantro but all good. It was a fancy dish, freezes really well-(my hubby takes a lunch to work and doesn’t care for sandwiches). It is so pretty in the pan! -the pink shrimp, spinach and slaw that are green with a touch of orange of carrots. Definitely a keeper.
Roasted Shrimp Enchiladas & Jalapeno Sauce get 5 Stars at our Dinner Party! I will add that you won’t take away any amount listed, but you may increase those amounts based on your tastes: Don’t over cook the shrimp in the oven. About 6 minutes in my oven gets me 1/2-way cooked shrimp which is perfect. If you like a lot of shrimp, you can use a 2-lb bag of shrimp and it will yield shy of 1 1/2 lbs of shelled. (you will have left-over shrimp filling). We like garlic & onions, so I used 2 very large garlic cloves & a medium-large onion. I used a large carrot & 3-4 Cups of baby spinach. I also used 3+ cups of cheese, a mixture of pepper jack & muenster. The sauce is really good if you make sure you at least double it, AND, you make sure the jalapeno pepper flavor is there by using large jalapenos. I used about 3/4 t kosher salt & 1 t freshly ground pepper in the sauce. The sauce will be a bit sour because of the sour cream. I lightly fried my tortillas in oil before stuffing and rolling them, to make them pliable and so they wouldn’t break or rip in the stuffing process. Before cooking, I poured 25% of the sauce (after doubling the sauce recipe) on top of the enchiladas before adding the cheese in order to keep the enchiladas from getting soupy, serving the remaining sauce on the side. I paired these awesome enchiladas with Spanish rice & salsa, and a warm corn side dish made with pan roasted canned corn, lime juice, cilantro, mayo, Cojita cheese and green onion. It was a 5-star meal from everyone at the dinner party.
I have made this recipe 1 time previous and given that I made a few concessions my 2nd time around.
I followed the exact same steps with a few minor adjustments. Same deal but with no cream sauce before it hits the oven. I also toasted the tortillas prior to filling and I added only the cheese to the inside and out. Baked according to said recipe. Plated them and then added the cream sauce last which resulted in a much less soggy enchilada. The oven sucked the life out of the sauce the first time around..
End result nice, I mean I made it twice which also means that I loved the concept to begin with. I will make this again…
Made this today. Added more shrimp but otherwise followed the directions. I did double the sauce also. These were very good and will be added to my regular rotation. This can easily be adjusted to your level of heat preference.Ā
I made this tonight, and I would make it again. It is a bit of work,BUT worth it. A few changes,,,1 jalapeno not 2 but doubled the sauce recipe. I used broccoli slaw with carrots instead of coleslaw. The broccoli was still crunchy even after baking. For me it made 2 dinners and 4 lunches that hubby takes to work. My enchiladas had a nice kick and I used half the jalapeno and no cayenne. I will double and freeze for later.
My wife discovered this recipe about a week ago and we decided to give it a go with a few tweaks.
I have been in the food industry for a bit so I know of what I speak. First off the cooking times for the shrimp are overkill. You have 8 minutes in the oven plus a few more in the saute pan and then an additional 20 in the oven. . My opinion mind you is that is way too much. I sauteed the shrimp till half way done and I halved the chipotle in adobo, the smokiness of the chipotle can take over a dish in a heartbeat. Everything else was on par. The overall dish was awesome and kudos to you for sharing.
I will make this again with a few more adjustments.
My husband and I really liked these enchiladas! I used shredded chicken for him and shrimp for myself. My husband wasn’t a fan of the cabbage but I liked it! I think I would prefer flour tortillas. I halved the amount of chipotles and jalapenos and it wasn’t spicy at all. I had extra filling leftover and only enough sauce to cover the enchiladas before baking so you may want to double the sauce.
Love this recipe! Ā Living in Texas, Mexican food has been a staple all of my life. Ā If using corn tortillas, one definitely needs to heat them to soften for rolling. Ā A griddle with some olive oil works well.
I added some chopped pickled jalapeƱos, along with some juice to taste, when I made these for the first time, as I thought the sauce needed the acid from something. Ā Hot ones are not necessary. Ā It added the perfect āsomething!ā
If these were served in a restaurant I would order them every time! Ā I have made these a couple of times now and I tweak it just a little bit every time I make them. Ā First, DEFINITELY double the sauce! Ā Second, I use 1 1/2 lbs shrimp. I have found that I end up with more veggies and no shrimp left for the last few enchiladas. I think next time I will sautĆ©e the jalapeƱos before I add them to the sauce. I wasnāt liking the crunch from putting them in raw. I also added more cheese on top of the enchiladas before I poured the sauce on and baked them. Other than those little things the recipe is awesome!
Loved it! Was licking the spoon for the cream sauce. Only had spinach so just used more. We like heat and smoke so also used more adobo sauce. No pepper jack in fridge so I subbed a smoked gouda and it paired really well. Thanks so much for an easy and delicious recipe. Buen provecho!